
Culinary Arts I Certificate
This two-semester certificate in Culinary Arts is designed to provide students with career training for entry-level positions in the culinary industry. The Certificate can also be used as a foundation for completing the Culinary Arts, A.A.S. degree at the Academy of Culinary Arts.
Upon Completion of this program students will be able to:
- Demonstrate professionalism and exceptional work ethics;
- Participate in community service activities;
- Work effectively in teams;
- Identify environmental and conservation issues related to the culinary industries;
- Demonstrate knowledge and skills appropriate for entry-level positions in the culinary field;
- Practice life-long learning as it relates to career goals;
- Compare and contrast traditional and non-traditional career opportunities;
- Identify industry sanitation standards;
- Know and apply industry equipment safety standards;
- Apply basic cooking techniques; correctly interpret recipes and procedures; and apply food safety in product preparations;
- Demonstrate effective communication and computation skills
For information regarding this certificate, please contact the Culinary Department at (609) 343-4944.
Courses | Credits |
---|---|
GENERAL EDUCATION COURSES - 6 Credits | |
Communication (3 credits) | |
ENGL101-Composition I |
3
|
Mathematics-Science-Technology (3 credits) | |
CISM125-Introduction to Computers |
3
|
TOTAL GENERAL EDUCATION CREDITS |
6
|
PROGRAM COURSES - 24 credits | |
CUBP110-Foundations of the Bakeshop |
2
|
CULA134-Operating the Successful Kitchen |
2
|
CULN101-Introduction to the Culinary Profession |
2
|
CULN108-Introduction to Sensory Evaluation & the Cold Foods Kitchen |
2
|
CULN125-Kitchen Foundations: Soups, Stocks and Sauces |
2
|
CULN130-Vegetables, Starches and Grains |
2
|
CULN134-Breakfast Cookery |
1
|
CULN140-Culinary Math for the Successful Chef |
1
|
CULN158-Cooperative Education I |
1
|
CULN165-Meat Cookery |
2
|
CULN170-Poultry and Seafood Cookery |
2
|
CULN175-Nutrition for Culinary Professionals |
2
|
CULN235-A la Carte Restaurant Production |
2
|
CULN188-Cooperative Education II |
1
|
TOTAL PROGRAM CREDITS |
24
|
TOTAL CREDITS REQUIRED FOR CERTIFICATE |
30
|
(CULI) EFFECTIVE FALL 2019 |
RECOMMENDED SEQUENCE OF COURSES
Course Code | Course Name | Course Credits |
---|---|---|
First Semester (14 credits) | ||
ENGL101 | Composition I | 3 |
CULN101 | Introduction to the Culinary Profession | 2 |
CULN108 | Introduction to Sensory Evaluation & the Cold Foods Kitchen | 2 |
CULN125 | Kitchen Foundations: Soups, Stocks and Sauces | 2 |
CULN130 | Vegetables, Starches and Grains | 2 |
CULN134 | Breakfast Cookery | 1 |
CULN140 | Culinary Math for the Successful Chef | |
CULN158 | Cooperative Education I | 1 |
Second Semester (16 credits) | ||
CISM125 | Introduction to Computers | 3 |
CUBP165 | Meat Cookery | 2 |
CULN170 | Poultry and Seafood Cookery | 2 |
CULA140 | Operating the Successful Kitchen | 2 |
CUBP110 | Foundations of the Bakeshop | 2 |
CULN175 | Nutrition for Culinary Professionals | 2 |
CULN235 | Al la Carte Restaurant Production | 2 |
CULN188 | Cooperative Education II | 1 |